We start by making the filling by adding all the ingredients into the food processor. Blend for a few seconds until combined.

To make the spring rolls, separate the wrappers and make the glue by stirring flour and water together until smooth.

Place a wrapper in front of you and add two teaspoons of the filling at the end of a wrapper, brush the glue on the edges on the wrapper. Fold the right and left side into the center, add a little more glue at the bottom and roll the spring roll away from you creating a small cigar. You will need to add more glue to seal the spring roll at the end. Repeat the process until all the filling is finished. You should have 12 spring rolls.

Heat the oil in a stock pot and keep a paper towel ready to drain out the excess oil. Fry a couple spring rolls at a time if you cannot manage more than that.

We want to cook them on low to medium heat as the filling needs to get cooked as well. I would cook them for 2 mins on each side, flipping them every now and then to ensure they get evenly golden. Keep frying until all are done.

Serve with sweet chili and soya sauce.